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Wednesday, June 25, 2014

Anyone for Welsh Eggs?

Yesterday’s
post was about the availability of dried egg in Britain during World War II,
and I was tempted to give you the Ministry of Food’s recipe for “Welsh Eggs” (which
used dried eggs of course) as the finale to the story. I decided on reflection
however to hold it over until today so that I could explore the concept
further, as I presumed the recipe was a variation of the theme of Welsh Rabbit.
As most of you know, Welsh Rabbit is one of my favourite topics (see previous
posts here and here) and I hoped to add something to my appreciation of the
dish. As it turns out, the recipe is a
variation on the theme of scrambled eggs - the Welsh connection being the inclusion of
leeks.

Welsh Eggs.

A new supper dish that
tastes as good as it looks.

Here’s a new egg dish,
made with dried eggs, that you’ll find a delightful change. It’s made with
“hard boiled” eggs – that is, dried eggs reconstituted and steamed in greased
egg-cups or moulds for 15 minutes.

Melt the margarine and
stir in the flour to absorb the fat. Then add the milk gradually and bring to
the boil, add the leek or onion, and seasoning, and stir until cooked – about
five minutes. Finally, add the chopped egg and serve on hot toast. (Sufficient
for four.)

One of the main secrets
of success, when using dried eggs for scrambled eggs and omelettes, is to be
very careful about reconstituting. Measure the dried eggs exactly – one level
tablespoon to two of water, and be sure to get out all the lumps before you
start. Season generously. A pinch of dry mustard (added before reconstituting)
is a good addition to scrambled eggs; it brings out the real egg flavour.

Dried eggs are shell
eggs with only water and shell taken away. You need never go short of delicious
egg dishes with a packet of dried eggs in the house.

Ministry of Food’s Food Facts leaflet, as published in

The
Times [London, England] 24 May 1945

I
did find a couple of other recipes also called Welsh Eggs in other sources. The
first one below does have an element of Welsh Rabbit about it in that it
contains cheese. The second recipe has a creamy scrambled egg with cheese, so
has the best of both concepts perhaps.

Welsh Eggs

Two or more eggs,
butter, seasoning, a few slices of cheese.

Well butter some
scallop shells and line each with some very thin slices of cheese. Break an egg
carefully into each, and put a few more shreds of cheese on top. Sprinkle with
salt and pepper, and bake in a moderate oven for a few minutes, until the egg
is lightly set, and the cheese is lightly browned. Serve immediately.

Worker (Brisbane,
Qld) 31 May 1938

Welsh Shirred Eggs.

Place in a skillet 3
tablespoons butter, and when melted add ½ cup cream and 4 well-beaten eggs,
seasoning with salt, pepper, and a little grated onion. Stir as for the
scrambled eggs while cooking, and when just ready to serve add ½ cup grated
cheese, and as soon as the cheese is melted, serve.